Off Tapuzim — Israeli Orange Chicken

1) Dry chicken pieces (do not skin). Mix the orange and salt, lemon zest, cinnamon, mustard and honey to a paste and brush on the chicken pieces. marinate for half an hour.

2) Preheat the stove to 160 to 180 °C.

3) Grease a shallow roasting pan with a tiny bit of light butter and place the chicken pieces in a single layer (skin side up). Add orange juice and juice of one lemon and drizzle with the rest of the melted light butter. Bake for 45 minutes. Now turn to the other side and bake another 30 min. in the oven. Turn again to the other side and let the surface brown in about 15 min. During the whole time, occasionally baste with the fat.

Serve with the gravy.

A few words about orange or lemon peel: of course, use only unsprayed fruit (this is really tricky with citrus fruits because of the high oil content). Traditionally, you rub the peel off with a grater, but this is tedious. A quicker way is to use an asparagus or potato peeler, taking care to remove as little of the white mesocarp as possible (bitter). Then you can peel the strips

of the peels on the spot with the rest of the marinade ingredients in the herb mill.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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